|Eggs||2 , at room temperature|
|Milk||3⁄4 Cup (12 tbs)|
|Beer||2⁄3 Cup (10.67 tbs)|
|Flour||1 Cup (16 tbs)|
|Peanut oil||2 Tablespoon|
Place the eggs, milk, and beer in a food blender, and then the flour and salt.
Blend for 30 seconds, and then scrape down the sides of the container.
Blend for 1 minute more, or until the mixture is smooth.
Cover, and refrigerate for at least 2 hours.
Fry the crepes in a medium-hot 10-inch pan lubricated with the peanut oil.
Pour in 2 ounces batter for each crepe.
Tip and turn the pan until the batter covers the bottom.
Cook until the top appears dry and the bottom has just begun to brown.
Turn with a wooden spatula, and brown the other side very lightly; you should have only little specks of brown.
Stack with a piece of wax paper between each.
Serving size: Complete recipe
Calories 1066 Calories from Fat 415
% Daily Value*
Total Fat 47 g71.8%
Saturated Fat 11.5 g57.6%
Trans Fat 0 g
Cholesterol 439.9 mg146.6%
Sodium 704.2 mg29.3%
Total Carbohydrates 113 g37.8%
Dietary Fiber 3.4 g13.5%
Sugars 10 g
Protein 32 g64.1%
Vitamin A 13.2% Vitamin C
Calcium 27.3% Iron 43%
*Based on a 2000 Calorie diet